Dark muscle in fish, often reddish-brown or gray, is a normal anatomical feature rich in fat and oxygen-binding proteins. While nutritious, this darker flesh spoils faster than white muscle due to ...

Just like other meats, fish can also be categorized into red and white varieties. This is generally distinguishable by eye, with the color of the fish's flesh being the major giveaway. Plus, these two ...

You bring home a fresh fish, ready to fry or curry, and notice a strip of darker flesh running near the spine or along the sides. It looks reddish brown or gray, very different from the flaky white ...